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Lifestyle : Taste of Asia Special Report 2013
1HERSA1 0019 THE BEST SHANGHAI CUISINE IN SYDNEY LYNN Shanghai Cuisine cordially invites you and your guests to enjoy 20% OFF the total food bill. To redeem the offer visit www.lynnshanghaicuisine.com.au, book online and enter the promotional code "VIPSMH". *Conditions apply: Book & dine before 30/06/13, not to be used in conjunction with any other offer. 9267 7780 199 Castlereagh Street, Sydney OPEN 7 Days Lunch: 11am to 3pm Dinner: 5pm to 10pm iG6035175AA-210513 19 goodfood .com .au The Sydney Morning Herald Versatile: (From far left) Scallops and beans with oyster sauce; Asian supermarkets are crammed with tempting sauces. Photo: William Meppem make a glaze for teriyaki meat or fish ( ''teriyaki'' is a combination of ''teri'', meaning ''glaze'', and ''yaki'', meaning ''grill''). Try Whisk together mirin and white miso to dress fish steamed with spring onions and ginger. Add to a pork stir-fry. Marinate chicken drumsticks overnight in mirin, soy sauce, garlic and ginger, then roast for 30 minutes. Finish off with a squeeze of lemon juice. Chinese black vinegar Dark as ink, with a complex flavour of sweet and malty sharpness, black vinegar is China's answer to balsamic. ''If you've never tried it, it's a revelation,'' Campion says. It's good in braises, soups and stir-fries, and as a dipping sauce for dumplings. Try A few drops of Chinese black vinegar with vongole or pipis, stir-fried with lots of spring onion and ginger. Blend mirin, chopped garlic, soy sauce and black vinegar with olive oil to dress a simple lettuce and tomato salad. Drizzle firm tomatoes with a little black vinegar, roast them in a hot oven until they soften, and dress with olive oil and roasted sesame seeds. Tamarind paste Sold in a block, the pulpy sweet-sour fruit of the tamarind tree can be used in savoury dishes and desserts. Ryan uses the Cock brand from Thailand. ''It has a great unadulterated sour, fruity flavour without the saltiness or muddiness you get from processed tamarind paste in a jar.'' To use, cut a chunk off the block and soften in boiling water for 15 to 20 minutes, mixing to separate the fibres, then rub the pulp through a sieve. Discard the seeds and use the sieved paste. Try Add zing to slow-cooked braised dishes, such as beef rendang or massaman curry. Add to a dressing for tea-smoked salmon or trout. Make a sorbet with tamarind and sugar syrup to serve with roasted banana. Allan Campion is the co-author of Chilli Jam: Choosing and Using Asian Ingredients (now out of print). He leads walking food tours in Melbourne. See melbournefoodtours.com. Katrina Ryan runs the Golden Pig food and wine school in Brisbane, which offers hands-on cooking classes. See goldenpig.com.au. Tony Tan is a chef and cooking teacher. He is leading a food tour of Vietnam in August. Visit tonytan.com.au.
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